I needed a pecan pie recipe for Thanksgiving and stumbled across this adaptation. Pecan-plus pie, as in the idea of the mixed nuts was followed, however my 'plus' was to use 50g pure maple syrup as opposed to the all golden syrup stipulated, a lovely mix. The pastry was incredible, simple in effort and taste and therefore provided a great contrast to the sweet filling. Served room temperature on a hot Springs day (35*C in Perth, Western Australia) with bourbon whipped cream.
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